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Tuesday, January 14, 2014

Fizzy Champagne Truffles

The Spice House's Fizzy delivers a subtle tingling sensation on the tongue when consumed, which makes it perfect for mixing into a classic Champagne truffle.Fizzy Champagne Trufflesby Sarah K6 ounces milk or dark chocolate

1/4 cup heavy cream3 Tablespoons champagne1 Tablespoon cognac3 Tablespoons chopped The Spice House Fizzy1/4 cup powdered sugarIn a bain-marie (bowl over pot of boiling water), melt the chocolate until smooth. Remove from heat and stir in cream, then champagne and cognac.Let cool, stirring occasionally, until the chocolate thickens, but remains liquid. Stir in Fizzy.Continue to let cool until the mixture is firm enough to shape into balls, but not completely re-solidified.Drop by rounded teaspoons into powdered sugar, spooning sugar over to coat, and rolling into balls by hand.

Consume while fresh.

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